Description
Big bowls, bold flavours, and textures that actually satisfy. Crispy chickpeas, golden halloumi, fresh greens, and a creamy dressing that ties everything together.
Ingredients
Units Scale
Roasted Chickpeas and Halloumi
- 250 g halloumi, sliced or cubed
- 400 g canned chickpeas, drained and patted dry
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 4 cups mixed greens
- 1 iceberg lettuce, chopped
- 150 g cherry tomatoes, halved
- 1 large avocado, cubed
- 3 tbsp red onion, finely chopped
- Roasted sesame dressing, to taste
Instructions
- In a mixing bowl, toss the halloumi and chickpeas with olive oil and smoked paprika until well coated.
- Spread them evenly on a baking tray and roast in a 200C preheated oven. for 20 minutes, or until the chickpeas are crisp and the halloumi is golden around the edges.
- While they roast, prepare the cold salad ingredients and place them in a large bowl.
- Remove the halloumi and chickpeas from the oven and let them cool slightly.
- Pour the roasted sesame dressing over the salad and toss gently to coat the leaves.
- Add the roasted chickpeas and halloumi. Scatter over the top or gently fold through, depending on the size of your bowl.
- Serve immediately and enjoy.